“…For producing high quality consumables, intermediates and end products in powder or bulk form, efficient and high-performance processes are at least as important as the use of high-grade raw materials (Cuq et al, 2011). Surface modification using cold atmospheric pressure plasma (CAPP) is an effective and economical technique for many materials and of growing interests in food engineering, as it is quite difficult to design granular and powder products fulfilling both needs, adequate bulk properties followed by a special treatment to modify the surface properties (Chu et al, 2002;Förch et al, 2004;Höcker, 2002;Schröder et al, 2001). The surface-effects, such as plasma sputtering and etching, induced by applying CAPP to foodstuffs, may offer an innovative approach to enhance the surface and techno-functional properties selectively while the bulk attributes of the materials remain unchanged (Fricke et al, 2012(Fricke et al, , 2011Schröder et al, 2001).…”